Naturally Sweet Holiday Dessert Recipes for a Guilt-Free Indulgence

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Peppermint Mocha Truffles

These peppermint mocha truffles are a decadent treat with a refreshing twist. Made with rich chocolate, a hint of coffee, and cool peppermint, they’re rolled in cocoa powder for a rustic finish. Perfect for gifting or enjoying as a festive dessert, these truffles can be customized with instant coffee for a bold espresso flavor.

Ingredients (for 18 truffles):

• 1 cup dark chocolate chips or chopped dark chocolate
• ? cup full-fat coconut milk
• 1 tbsp coconut oil
• ½ tsp pure peppermint extract
• 1 tsp instant coffee powder (optional, for espresso flavor)
• 3 tbsp unsweetened cocoa powder (for rolling)

Instructions:

1. In a small saucepan over low heat, combine the coconut milk and coconut oil. Heat until the coconut oil melts and the mixture is just about to simmer. Remove from heat and stir in the instant coffee powder (if using).
2. Place the dark chocolate in a heatproof bowl. Pour the hot coconut milk mixture over the chocolate and let it sit for 2-3 min. to allow the chocolate to melt. Stir gently until the mixture is smooth and glossy.
3. Stir in the peppermint extract, ensuring it’s well incorporated.
4. Cover the bowl and refrigerate the ganache for 1-2 hours, or until firm enough to scoop.
5. Use a small spoon or melon baller to scoop portions of the ganache. Roll each portion into a smooth ball using your hands. If the mixture softens too much, return it to the refrigerator to firm up.
6. Place the cocoa powder in a shallow dish. Roll each truffle in the cocoa powder until coated evenly.
7. Transfer the truffles to an airtight container and refrigerate for at least 30 min. before serving. Store in the refrigerator for up to 1 week.